Sweet & Spicy Pineapple Kabobs: Serves 6
I got this recipe card from the grocery for a delicious dessert. If you use wooden skewers, be sure to soak in water first, about 30 minutes or more.
1/2 c brown sugar
1/4 c rum or 1/4 c pineapple juice
2 t vanilla extract
1/2 t cinnamon
1/4 t chili pepper flakes
1 large pineapple, peeled, cored, and cut into 2" cubes
12 skewers - soak, if wooden
vanilla ice cream, to serve (optional)
Heat up grill, if not already going. In a small bowl, combine the brown sugar, rum or pineapple juice, vanilla extract, cinnamon, and chili pepper flakes. Stir until the sugar is fully dissolved. Using the skewers in a set of two, thread the pineapple cubes onto them, so that you end up with six total kabobs. The use of two skewers for each will make it easier to turn. Brush both sides of each kabob with the sugar mixture. Reserve the remaining mixture. Let sit for 10 minutes. Cook for 10 minutes on grill, or until golden brown, basting with the remaining mixture and turning occasionally. Enjoy as-is, or serve with vanilla ice cream.
Heat up grill, if not already going. In a small bowl, combine the brown sugar, rum or pineapple juice, vanilla extract, cinnamon, and chili pepper flakes. Stir until the sugar is fully dissolved. Using the skewers in a set of two, thread the pineapple cubes onto them, so that you end up with six total kabobs. The use of two skewers for each will make it easier to turn. Brush both sides of each kabob with the sugar mixture. Reserve the remaining mixture. Let sit for 10 minutes. Cook for 10 minutes on grill, or until golden brown, basting with the remaining mixture and turning occasionally. Enjoy as-is, or serve with vanilla ice cream.